Calves' Liver Dumplings

Ingredients

• I lb. calves' liver
• 1 oz. breadcrumbs
• 4 oz. flour
• 3 oz. bacon
• 2 tablespoonsful salt
• 2 eggs
• 2 extra yolks
• 1 oz. butter
• 1 oz. bread cut into dice
• 2 rubbed sage leaves
• I teaspoonful rubbed marjoram

Method

1. 1

   Skin the liver, pass through the mincing machine, then mix well together with the eggs, extra yolks, salt, pepper, marjoram and sage.

2. 2

   Cut the bread into dice and fry in the butter and stir into the mixture.

3. 3

   Form into little dumplings, throw into boiling water and boil for 10 minutes.

4. 4

   Then sprinkle breadcrumbs over them and pour over the browned butter.

Nutrition per serving

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 44. The excerpt below is the record exactly as published.

3 oz. butter. \ lb. calves' sweetbread. \ lb. veal cut into dice. I oz. grated Parmesan cheese. I oz. grated roll. Capers. 3 Sardellen or some chopped mushrooms. I gill white sauce, flavoured with I tablespoonful lemon juice and with 4 yolks of eggs stirred into it. Boil the sweetbreads and brains and chop them up small. Stir them and all the other ingredients into the sauce, so that the latter forms a thick ragout. Beat the cutlets, dust them over with flour and fry them slightly on both sides in 3 oz. butter for 2 minutes. Then lay them on a flat, fireproof dish, and spread a tablespoonful of the ragout on each cutlet. Sprinkle «ach with Parmesan cheese and breadcrumbs and pour over them the frying butter. Place the dish on a pan of <:old water in a hot oven and bake for about 5 minutes. Kalbsleber. (Calves' Liver.) For 6 Persons, 2 lbs. calves' liver. 4 oz. butter. I gill cream, thickened with a little flour. Time of Preparation : i hour. 2 oz. bacon. \ teaspoonful chopped onion. I gill strong broth. A pinch of pepper. A pinch of salt. Skin the liver, lard it with the bacon, rub it over with the pepper, salt and onion, and bake it in the oven in a deep pan for 30 minutes in the butter, which must be browned first, adding gradually the broth and cream. Cut into slices and serve with a border of macaroni and cauliflower. Sprinkle thickly with Parmesan cheese and pour over it the sauce in which it has been stewed. The liver may also be cut into slices and simply fried in tgg and breadcrumbs. 96 Kalbfleisch. Kalbsleber-Goulasoh. (Calves* Liver Goulasch.) For 6 Persons. Time of Preparation : f hour. i^ lb. calves' liver. I oz. chopped onion. 4 oz. butter. \ tablespoonful salt. I dessertspoonful flour. Pinch of pepper. Skin the liver and cut into small dice. Roll well in flour, pepper and salt. Brown the butter and throw in the onions and liver and fry for 2 minutes, shaking to and fra continually. Serve on a very hot dish with a border of rice or macaroni, or of little roast potatoes. Hand round with pickled cucumbers (Senfgurken). V Kalbsleber-KIosse. (Calves* Liver Dumplings.) For 6 Persons. Time of Preparation : \\ hour. I lb. calves* liver. 1 oz. breadcrumbs. 4 oz. flour. 3 oz. bacon. 2 tablespoonsful salt. 2 eggs. 2 extra yolks. I oz. butter. 1 oz. bread cut into dice. 2 rubbed sage leaves. I teaspoonful rubbed marjoram

Cook this with the app: pantry check, scaling, and the assistant.